Holy cow the recipe title dreams are made of.
Where graham cracker cookies meet chocolate chip cookies meets maple banana bread meets peanut butter crunch. Excuse me while I go SWOON.
So last month Target kicked off their Made to Matter campaign and began expanding many awesome brands throughout their store. One of them being my homedog sponsor Annie’s Homegrown.
When you become a food blogger, having sponsors becomes a really important aspect of the whole shibang. In a way it feels like TNK is becoming apart of a family, all the while growing as a brand. What matters most is collaborating with companies that truly align with my blog and my food philosophy.
What makes me love Annie’s is their dedication towards convenient foods that actually contain simple, healthy ingredients. For example their mac n cheeses have whole wheat pasta, real cheese and no unheard of artificial nonsense. The ingredient lists in all their products are short and real. It’s a company I can gladly get behind and will continue to support, sponsorship or not.
Anywho, back to these muffins and why they matter via the #MadeToMatter campaign. Annie’s was nice enough to send me a Target gift card to help spread the word of this wellness expansion and if you follow me on instagram you were made aware of my Annie’s shopping spree.
Food shopping sprees are for reals my life. They make my day so much more magical than shopping for clothes, but that’s just me
I decided to turn Annie’s Bunny Grahams into a delicious form of banana bread. Which leads me to the conclusion that putting graham flour into your baked goods is quite possibly the most life changing thing on the planet. No exaggeration when I say this banana bread beats out all the others here on TNK. So moist, perfectly sweet and loaded with chocolate chips.
Plus it’s got whole wheat flour, a small amount of olive oil and naturally-made Annie’s bunny grahams.
We’re officially making Monday, Muffin Monday so get bakin my lovelys!
Chocolate Chip Graham Cracker Banana Bread with Peanut Butter Crumble
- Yield: 14–16 muffins 1x
Ingredients
- 1 cup graham flour*
- 1/2 cup whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Sea salt to taste
- 1/4 cup olive oil
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 large egg
- 3 large overripe bananas, mashed
- Handful of chocolate chips
Crumble
- 1/4 cup crushed bunny grahams (graham crackers)
- 1 Tbsp whole wheat flour
- 1 Tbsp drippy peanut butter
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 14 liners.
- Combine graham flour, whole wheat pastry flour, baking soda, cinnamon and sea salt in a large mixing bowl. Set aside.
- In a medium bowl, whisk together olive oil, brown sugar, maple syrup and vanilla extract with a hand blender. Add in the egg and mashed banana and continue to blend until fully combined and no big chunks remain.
- Pour the wet ingredients into the dry and combine with a mixing spoon or spatula until just combined. Be careful not to over mix the dough here. Fold in your chocolate chips then fill each muffin tin 3.4 of the way full with the batter until used up.
- To make streusel, simply combine all the streusel ingredients with a fork or spoon until fully mixed. Sprinkle a little onto each muffin then bake for 20-25 minutes. A toothpick should come out clean and that’s when you know they’re done!
- Allow to cool for 5 minutes in the muffin pan before transferring to a cooling rack. Enjoy!
Notes
To make graham flour simple grind graham crackers in a blender until a flour forms. I used Annie’s Homegrown bunny grahams.
Makes 14-16 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well!